Chocolate Chip & Banana Muffins using Buttermilk as Egg Substitute
I adapted this banana muffin recipe from the book Vegetarian
(available in Barnes and Nobles as Bargain Priced).
These muffins are easy to prepare, not overly sweet;
perfect to start the morning or have it with coffee in
the afternoon to avoid mid day snack attack.
The original recipe had used 2 bananas and 2 eggs.
To make it eggless I used 3 bananas and 1/4 cup buttermilk
and the muffins turned out great.
(available in Barnes and Nobles as Bargain Priced).
These muffins are easy to prepare, not overly sweet;
perfect to start the morning or have it with coffee in
the afternoon to avoid mid day snack attack.
The original recipe had used 2 bananas and 2 eggs.
To make it eggless I used 3 bananas and 1/4 cup buttermilk
and the muffins turned out great.
My husband loved these banana muffins so much
that he himself packed it in his lunch bag for snack.
Usually when I bake something I place a small piece in a ziploc bag and keep it
in his lunch bag and that will come back home intact. So I did not pack
this muffin for him. But later only I noticed that he had packed it for himself.
That’s like “2 thumbs up” for me!
that he himself packed it in his lunch bag for snack.
Usually when I bake something I place a small piece in a ziploc bag and keep it
in his lunch bag and that will come back home intact. So I did not pack
this muffin for him. But later only I noticed that he had packed it for himself.
That’s like “2 thumbs up” for me!
Ingredients
All purpose flour 2 cups
Baking powder 1 teaspoon
Salt a pinch
Granulated Sugar 3/4 cup
Semisweet chocolate chips 3/4 cup
Low fat milk 6 tablespoons
Butter, unsalted, melted 10 tablespoons (1 and 1/4 sticks)
Buttermilk 1/4 cup
Bananas, small and ripe, mashed 3
Pecans, chopped 1 cup (optional)
Yield: 12 muffinsProcedure1 Preheat the oven to 400F for 15 minutes. Line the muffin tin
with paper liners or grease the tin. 2 In a medium size bowl combine together the milk, butter and buttermilk.
3 In another large bowl sift together the flour, salt and baking powder.
4 Add the sugar, chocolate chips and nuts to the flour mixture and stir well.
5 Slowly stir in the wet ingredients to the dry ingredients, but do not overdo it.
6 Fold in the mashed bananas.
7 Fill each muffin cup with 3 tablespoons of batter.
8 Bake for 20 minutes or until a toothpick inserted in the center of the muffin
comes out clean.
3 In another large bowl sift together the flour, salt and baking powder.
4 Add the sugar, chocolate chips and nuts to the flour mixture and stir well.
5 Slowly stir in the wet ingredients to the dry ingredients, but do not overdo it.
6 Fold in the mashed bananas.
7 Fill each muffin cup with 3 tablespoons of batter.
8 Bake for 20 minutes or until a toothpick inserted in the center of the muffin
comes out clean.
My Notes
1 The bananas I used were extremely ripe, so I simply mashed it with
a fork. If the bananas are not that ripe you could cut into pieces add few
drops of water/milk and blend it in a blender/food processor. 2 The original recipe used chocolate chunks. Since I did not have it
I went with semisweet chocolate chips. If you have chocolate chunks,
chop 5 ounces of semi sweet chocolate into large chunks and use
it instead of the chips.
3 The sweetness was perfect for us. Not very sweet like the ones you get
in stores. If you have a very sweet tooth you would have to increase
the quantity of sugar or chocolate chips.
4 You could substitute vegetable/canola oil instead of butter to make it
healthier. I have tried it in couple of other recipes and it works. Since
I wanted to finish the butter in the refrigerator I did not do this substitution.
5 You could also substitute whole wheat flour for the all purpose flour.
I didn’t do it this time because the brand of wheat flour I’m using right now
is not good in banana muffins. A couple of days ago I tried a banana muffin
recipe with whole wheat flour and did not like the taste. I liked it when
I made something similar a year ago, but that was a different brand
of wheat flour, so I went with all purpose flour itself.
I went with semisweet chocolate chips. If you have chocolate chunks,
chop 5 ounces of semi sweet chocolate into large chunks and use
it instead of the chips.
3 The sweetness was perfect for us. Not very sweet like the ones you get
in stores. If you have a very sweet tooth you would have to increase
the quantity of sugar or chocolate chips.
4 You could substitute vegetable/canola oil instead of butter to make it
healthier. I have tried it in couple of other recipes and it works. Since
I wanted to finish the butter in the refrigerator I did not do this substitution.
5 You could also substitute whole wheat flour for the all purpose flour.
I didn’t do it this time because the brand of wheat flour I’m using right now
is not good in banana muffins. A couple of days ago I tried a banana muffin
recipe with whole wheat flour and did not like the taste. I liked it when
I made something similar a year ago, but that was a different brand
of wheat flour, so I went with all purpose flour itself.
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